6 Week Muffins
I never seem to have to refrigerate this, it never lasts long enough. I usually just bake the whole batch and watch them disappear.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
pescatarian
- 2 teaspoon salt
- 1 quart buttermilk
- 3 cup sugar
- 5 tablespoon baking
- 5 cups four
- 1 box rasin bran 15 oz
- 1 cup melted crisco
- Carbohydrate 478.85560120201 g
- Cholesterol 39.199999967104 mg
- Fat 8.62399999276287 g
- Fiber 0 g
- Protein 32.4379999727785 g
- Saturated Fat 5.37039999549324 g
- Serving Size 1 1 Serving (1412g)
- Sodium 1080.67733246981 mg
- Sugar 478.85560120201 g
- Trans Fat 0.440999999629919 g
- Calories 2064 calories
Mix dry items, add wet items and mix well. Bake at 400 for 15 - 20 minutes, makes 4 -5 dozen. You can make a little a little at a time, keep dough covered and refrigerated. Can last up to 6 weeks.
